"Simply outstanding. I used it with the rest of my Thanksgiving leftovers this week. This recipe serves 6-8 huge appetites; I can't imagine how it would fit into four individual bowls. I've made it twice -- once in individual handled crocks (12), and this time in an 11X15 glass pyrex. Both times I've used puff pastry sheets to cover and reduce "

"A friend at work first introduced me to this soup about five years ago -- and it has been a household staple ever since. My family likes it best when I add a can of black beans (rinsed and drained), and substitute diced tomatoes or even chunky crushed for the whole stewed tomatoes -- but it does make the soup more tomato-based. Absolutely wonderful soup, and very easy to make!

"Outstanding! Juicy and flavorful, it does not need the sauce -- but loved the sauce as well. Yum!

"I've been making this soup for years -- it is well worth the effort. It is superb without the cream, for those who want to cut the fat calories -- but with the cream, it is simply sublime. One tip, to cut down on the mess and cleanup on the holiday -- make the cranberry relish, nuts and soup a few days ahead minus the cream additions. Instead of pureeing after the cream is added, puree prior to. On thanksgiving, I simply need to reaheat the soup, add the cream, and make the cardamom cream that morning. Enjoy!

"This is fantastic! Thank you Mirj!"